Cluster Beans is know as kothavarangai in Tamil. This is a simple dry sabzi made with cluster beans and potato. This sabji goes well with rice and chapati. Today we will learn how to make cluster beans potato sabji following this easy recipe with step wise pictures.
Thinly slice onions. Wash, peel the skin and cut potatoes lengthwise.
Sting cluster beans (cut the head and the tail if tender) and cut it into 2 inch pieces. Use tender cluster beans for best results.
Cook cluster bean in a cup of water with a pinch of turmeric powder and salt needed. Do not over cook cluster beans. After all the water evaporates, if the cluster beans is uncooked, add more water and cook. Stir in between for even cooking.
Once soft and tender, drain the water if any and keep it aside. Use just enough water for cooking cluster beans so that the nutrient will not get wasted.
Heat oil in a pan, add cumin seeds, when it sizzles, add curry leaves, hing and thinly sliced onions.
Saute until onions turn transparent. Then add potatoes, turmeric powder and cook covered on medium heat until potatoes are 3/4 cooked.
Add cooked cluster beans, chilli powder, coriander powder and salt needed (remember we have added salt when cooking cluster beans, so add accordingly).
Sprinkle water and cook covered until the masala gets coated well with the cluster beans and potato.
Enjoy with rice or as a side dish for chapati.
More Cluster Beans Recipes
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